JP2021109662A - Garden stuff packaging member, garden stuff packing body and garden stuff storage method - Google Patents
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Landscapes
- Packages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
本発明は、青果物用包装部材、青果物包装体及び青果物の保管方法に関する。 The present invention relates to a fruit and vegetable packaging member, a fruit and vegetable packaging body, and a method for storing fruits and vegetables.
青果物の中には特有の香りを放つ青果物が存在する。収穫後もその香りを保持する観点から、収穫後の青果物を包装袋に内包して青果物を保管することが知られている。 Among fruits and vegetables, there are fruits and vegetables that give off a unique scent. From the viewpoint of retaining the aroma even after harvesting, it is known that fruits and vegetables after harvesting are contained in a packaging bag to store the fruits and vegetables.
特許文献１では、葡萄特有の香りを保持することが可能な葡萄の保存技術として、合成樹脂フィルムからなる包装袋内に葡萄を収容した後、前記包装袋を密封することにより、前記葡萄の香りを保持する方法であって、前記合成樹脂フィルムの２３℃、５０％ＲＨにおける葡萄１００ｇあたりの酸素透過量が、２ｃｃ／１００ｇ・ｍ２・ｄａｙ・ａｔｍ以上２００ｃｃ／１００ｇ・ｍ２・ｄａｙ・ａｔｍ以下である、葡萄の香り保持方法が提案されている。 In Patent Document 1, as a technique for preserving grapes capable of retaining the unique scent of grapes, the scent of the grapes is obtained by enclosing the grapes in a packaging bag made of a synthetic resin film and then sealing the packaging bag. The amount of oxygen permeation per 100 g of grapes at 23 ° C. and 50% RH of the synthetic resin film is 2 cc / 100 g · m 2 · day · atm or more and 200 cc / 100 g · m 2 · day · atm. The following methods for retaining the aroma of grapes have been proposed.
特許文献１では、葡萄の香り保持方法において使用する合成樹脂フィルムに微細孔を設けることで酸素透過量を調節でき、酸素透過量を調節することで保存対象である葡萄について、香り、食味及び外観において良好な品質を保持できることが記載されている。しかしながら、合成樹脂フィルムに微細孔を設けた場合、微細孔を介して香気成分が放出してしまうおそれがあり、長期間における香り保持の点について改善の余地がある。 In Patent Document 1, the amount of oxygen permeation can be adjusted by providing fine pores in the synthetic resin film used in the method for retaining the aroma of grapes, and the amount of oxygen permeation can be adjusted to adjust the aroma, taste and appearance of grapes to be preserved. It is described that good quality can be maintained in. However, when the synthetic resin film is provided with fine pores, the aroma component may be released through the fine pores, and there is room for improvement in terms of maintaining the scent for a long period of time.
本開示は、上記事情に鑑みてなされたものであり、青果物の香気成分を長期間保持可能な青果物用包装部材、並びにこれを用いた青果物包装体及び青果物の保管方法を提供することを課題とする。 The present disclosure has been made in view of the above circumstances, and an object of the present invention is to provide a packaging member for fruits and vegetables that can retain the aroma component of fruits and vegetables for a long period of time, and a fruit and vegetable packaging body and a method for storing fruits and vegetables using the same. do.
上記課題を解決するための手段には、以下の実施態様が含まれる。
＜１＞ ２３℃、９０％ＲＨ（相対湿度）における青果物１００ｇあたりの酸素透過度が３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜５０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜９０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、最大径５０μｍ以上の孔が１ｍ２あたり１個以下である、大気圧下５℃における呼吸速度が１ｍｌＣＯ２／ｋｇ・ｈｒ〜２０ｍｌＣＯ２／ｋｇ・ｈｒの青果物を包装するための、青果物用包装部材。
＜２＞ 前記青果物が、ぶどう及びりんごからなる群より選ばれる少なくとも１種を含む、＜１＞に記載の青果物用包装部材。
＜３＞ 前記ぶどうが、シャインマスカット及び巨峰からなる群より選ばれる少なくとも１種を含む、＜２＞に記載の青果物用包装部材。
＜４＞ ４−メチル−１−ペンテンに由来する構成単位を有する重合体を含む、＜１＞〜＜３＞のいずれか１項に記載の青果物用包装部材。
＜５＞ 前記包装部材は、ポリプロピレン、ポリエチレン、ナイロン、ポリエチレンテレフタレート、ポリ乳酸及びポリブチレンサクシネートからなる群より選択される１種を含む層を有する＜１＞〜＜４＞のいずれか１つに記載の青果物用包装部材。
Means for solving the above problems include the following embodiments.
<1> 23 ℃, an oxygen permeability per fresh produce 100g of 90% RH (relative humidity) is 300cm 3 / 100g · m 2 · day · atm~5000cm 3 / 100g · m 2 · day · atm, 23 ℃ a carbon dioxide permeability of 500cm 3 / 100g · m 2 · day · atm~9000cm 3 / 100g · m 2 · day · atm per fresh produce 100g of 90% RH, the maximum diameter 50μm or more holes per 1 m 2 is 1 or less, for respiration rate under 5 ° C. atmospheric pressure packaging fruits or vegetables 1mlCO 2 / kg · hr~20mlCO 2 / kg · hr, fresh produce packaging member.
<2> The packaging member for fruits and vegetables according to <1>, wherein the fruits and vegetables contain at least one selected from the group consisting of grapes and apples.
<3> The packaging member for fruits and vegetables according to <2>, wherein the grape contains at least one selected from the group consisting of Shine Muscat and Kyoho.
<4> The packaging member for fruits and vegetables according to any one of <1> to <3>, which contains a polymer having a structural unit derived from 4-methyl-1-pentene.
<5> The packaging member is any one of <1> to <4> having a layer containing one selected from the group consisting of polypropylene, polyethylene, nylon, polyethylene terephthalate, polylactic acid and polybutylene succinate. Packaging material for fruits and vegetables described in.
＜６＞ ＜１＞〜＜５＞のいずれか１つに記載の青果物用包装部材と、前記青果物用包装部材で包装される前記青果物と、を備える、青果物包装体。 <6> A fruit and vegetable packaging body comprising the fruit and vegetable packaging member according to any one of <1> to <5> and the fruit and vegetable packaged by the fruit and vegetable packaging member.
＜７＞ ＜６＞に記載の前記青果物包装体を保管する工程を含む、青果物の保管方法。 <7> A method for storing fruits and vegetables, which comprises the step of storing the fruits and vegetables package according to <6>.
本開示によれば、青果物の香気成分を長期間保持可能な青果物用包装部材、並びにこれを用いた青果物包装体及び青果物の保管方法を提供することができる。 According to the present disclosure, it is possible to provide a packaging member for fruits and vegetables that can retain the aroma component of fruits and vegetables for a long period of time, and a fruit and vegetable packaging body and a method for storing fruits and vegetables using the same.
本開示において、「〜」を用いて示された数値範囲は、「〜」の前後に記載される数値をそれぞれ最小値および最大値として含む範囲を示す。
本開示に段階的に記載されている数値範囲において、ある数値範囲で記載された上限値または下限値は、他の段階的な記載の数値範囲の上限値または下限値に置き換えてもよく、また、実施例に示されている値に置き換えてもよい。
In the present disclosure, the numerical range indicated by using "~" indicates a range including the numerical values before and after "~" as the minimum value and the maximum value, respectively.
In the numerical range described stepwise in the present disclosure, the upper or lower limit value described in one numerical range may be replaced with the upper limit value or lower limit value of another numerical range described stepwise. , May be replaced with the values shown in the examples.
＜包装部材＞
本開示の青果物用包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの酸素透過度が３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜５０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜９０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、最大径５０μｍ以上の孔が１ｍ２あたり１個以下である、大気圧下５℃における呼吸速度が１ｍｌＣＯ２／ｋｇ・ｈｒ〜２０ｍｌＣＯ２／ｋｇ・ｈｒの青果物を包装するための、青果物用包装部材（以下、「包装部材」とも称する。）である。
<Packaging material>
Vegetables and fruits packaging member of the present disclosure, 23 ° C., a oxygen permeability per fresh produce 100g of 90% RH 300cm 3 / 100g · m 2 · day · atm~5000cm 3 / 100g · m 2 · day · atm, 23 ° C., the carbon dioxide permeability per fresh produce 100g of 90% RH is 500cm 3 / 100g · m 2 · day · atm~9000cm 3 / 100g · m 2 · day · atm, the maximum diameter 50μm or more holes 1m 1 per 2 or less, for respiration rate under 5 ° C. atmospheric pressure packaging fruits or vegetables 1mlCO 2 / kg · hr~20mlCO 2 / kg · hr, fresh produce packaging member (hereinafter, both "packaging member" It is called.).
本発明者らの検討の結果、本開示の包装部材を用いて青果物を包装することにより、青果物の香気成分を長期間保持可能であることが分かった。その理由は必ずしも明らかではないが、以下のように考えられる。 As a result of the studies by the present inventors, it has been found that the aroma component of fruits and vegetables can be retained for a long period of time by packaging the fruits and vegetables using the packaging member of the present disclosure. The reason is not always clear, but it can be considered as follows.
本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの酸素透過度が３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ以上であることにより、青果物の呼吸により減少した酸素が外部から包装部材内に供給されて必要最低限な酸素濃度が維持される。これにより、酸欠による青果物の腐敗等が抑制されるとともに包装部材内の青果物の鮮度低下を抑制することができる。また、２３℃、９０％ＲＨにおける青果物１００ｇあたりの酸素透過度が５０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ以下であることにより、包装部材内の酸素濃度が高くなりすぎず青果物の呼吸を抑制することができ、青果物の鮮度低下を抑制することができる。これらにより、本開示の包装部材は、青果物における香気成分の分解を抑制でき、青果物の香気成分を長期間保持することができる。 Packaging member of the present disclosure, 23 ° C., by the oxygen permeability per fresh produce 100g of 90% RH is 300cm 3 / 100g · m 2 · day · atm or higher, oxygen is packaged externally decreased by respiration of the fruit or vegetable It is supplied into the member to maintain the minimum required oxygen concentration. As a result, spoilage of fruits and vegetables due to oxygen deficiency can be suppressed, and deterioration of freshness of fruits and vegetables in the packaging member can be suppressed. Further, 23 ° C., by the oxygen permeability per fresh produce 100g of 90% RH is 5000 cm 3 / below 100g · m 2 · day · atm , suppress respiration of fresh produce does not become too high oxygen concentration in the packaging member It is possible to suppress the decrease in freshness of fruits and vegetables. As a result, the packaging member of the present disclosure can suppress the decomposition of the aroma component in fruits and vegetables, and can retain the aroma component of fruits and vegetables for a long period of time.
本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ以上であることにより、包装部材内で青果物の呼吸により増加した二酸化炭素が外部に放出されやすく、包装部材内の二酸化炭素濃度が適切に調節されるため、酸欠による青果物の腐敗等が抑制される。また、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が９０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ以下であることにより、包装部材内の二酸化炭素濃度が低くなりすぎず青果物の呼吸を抑制することができ、青果物の鮮度低下を抑制することができる。これらにより、本開示の包装部材は、青果物における香気成分の分解を抑制でき、青果物の香気成分を長期間保持することができる。 Packaging member of the present disclosure, 23 ° C., by carbon dioxide permeability per fresh produce 100g of 90% RH is 500cm 3 / 100g · m 2 · day · atm or more, increased by respiration of fresh produce packaging member Since carbon dioxide is easily released to the outside and the carbon dioxide concentration in the packaging member is appropriately adjusted, spoilage of fruits and vegetables due to oxygen deficiency is suppressed. Further, 23 ° C., by carbon dioxide permeability per fresh produce 100g of 90% RH at 9000cm 3 / 100g · m 2 · day · atm or less, breathing fresh produce does not become too low carbon dioxide concentration in the package member Can be suppressed, and the decrease in freshness of fruits and vegetables can be suppressed. As a result, the packaging member of the present disclosure can suppress the decomposition of the aroma component in fruits and vegetables, and can retain the aroma component of fruits and vegetables for a long period of time.
さらに、本開示の包装部材は、最大径５０μｍ以上の孔が１ｍ２あたり１個以下であることにより、包装部材内から外部に香気成分が放出されにくいため、青果物の香気成分を長期間保持することができる。 Further, since the packaging member of the present disclosure has one or less holes with a maximum diameter of 50 μm or more per 1 m 2, it is difficult for the aroma component to be released from the inside of the packaging member to the outside, so that the aroma component of fruits and vegetables is retained for a long period of time. be able to.
また、本開示の包装部材は、青果物の腐敗等を抑制することで、青果物から発酵成分が発生することも抑制できる。 In addition, the packaging member of the present disclosure can also suppress the generation of fermented components from fruits and vegetables by suppressing the spoilage of fruits and vegetables.
本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの酸素透過度が３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜５０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、青果物の香気成分を長期間にわたって好適に保持し、青果物から発酵成分が発生することを抑制する観点から、好ましくは３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜４０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、より好ましくは３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜３０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、さらに好ましくは３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜２５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍである。 Packaging member of the present disclosure, 23 ° C., an oxygen permeability of 300cm 3 / 100g · m 2 · day · atm~5000cm 3 / 100g · m 2 · day · atm per fresh produce 100g of 90% RH, the fruits and vegetables the aroma component is suitably maintained for a long period of time, from the viewpoint of suppressing the fermentation components are generated from the fresh produce, preferably 300cm 3 / 100g · m 2 · day · atm~4000cm 3 / 100g · m 2 · day · atm by weight, more preferably 300cm 3 / 100g · m 2 · day · atm~3000cm 3 / 100g · m 2 · day · atm, more preferably 300cm 3 / 100g · m 2 · day · atm~2500cm 3 / It is 100 g · m 2 · day · atm.
上記酸素透過度は、差圧法ガス透過率測定装置（ＧＴＲ−３０ＸＡ、ＧＴＲテック（株）を使用して、２３℃、９０％ＲＨの環境下、試験ガス（Ｏ２）１００％、試験面積１５．２ｃｍ２として測定される酸素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］を、包装部材内に収容する青果物の質量（ｇ）で割り算を行い、算出された値に１００を掛け算して得られた値である。 The oxygen permeability was determined by using a differential pressure method gas permeability measuring device (GTR-30XA, GTR Tech Co., Ltd.) in an environment of 23 ° C. and 90% RH, test gas (O 2 ) 100%, and test area 15. . The oxygen permeability [cm 3 / m 2 · day · atm] measured as 2 cm 2 is divided by the mass (g) of fruits and vegetables contained in the packaging member, and the calculated value is multiplied by 100. It is the obtained value.
本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜９，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、青果物の香気成分を長期間にわたって好適に保持し、青果物から発酵成分が発生することを抑制する観点から、好ましくは８００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜８，５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、より好ましくは９００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜８，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであり、さらに好ましくは１，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜７，５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍである。 Packaging member of the present disclosure, 23 ° C., carbon dioxide permeability per fresh produce 100g of 90% RH be 500cm 3 / 100g · m 2 · day · atm~9,000cm 3 / 100g · m 2 · day · atm , suitably retained over a long period of time aroma of fruit and vegetables, from the viewpoint of suppressing the fermentation components are generated from the fresh produce, preferably 800cm 3 / 100g · m 2 · day · atm~8,500cm 3 / 100g · m a 2 · day · atm, more preferably 900cm 3 / 100g · m 2 · day · atm~8,000cm 3 / 100g · m 2 · day · atm, more preferably 1,000cm 3 / 100g · m 2・ day ・ atm ～ 7,500cm 3 / 100g ・ m 2・ day ・ atm.
上記二酸化炭素透過度は、差圧法ガス透過率測定装置（ＧＴＲ−３０ＸＡ、ＧＴＲテック株式会社を使用して、２３℃、９０％ＲＨの環境下、試験ガス（ＣＯ２）１００％、試験面積１５．２ｃｍ２として測定される二酸化炭素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］を、包装部材内に収容する青果物の質量（ｇ）で割り算を行い、算出された値に１００を掛け算して得られた値である。 The carbon dioxide permeability was determined by using a differential pressure method gas permeability measuring device (GTR-30XA, GTR Tech Co., Ltd. ) in an environment of 23 ° C. and 90% RH, test gas (CO 2 ) 100%, and test area 15. . Divide the carbon dioxide permeability [cm 3 / m 2 · day · atm] measured as 2 cm 2 by the mass (g) of fruits and vegetables contained in the packaging member, and multiply the calculated value by 100. It is a value obtained by.
本開示の包装部材は、最大径５０μｍ以上の孔が１ｍ２あたり１個以下である。
最大径５０μｍ以上の孔の数が上記範囲にあることで、青果物の香気成分を長期間保持することができるとともに、より均一なガス透過性が得られる傾向にあり、さらに、包装部材内の衛生性が保持される傾向にある。
なお、上記孔の最大径及び数は、目視及び必要に応じて公知の走査型電子顕微鏡、光学顕微鏡などを使用して確認することができる。
The packaging member of the present disclosure has one or less holes with a maximum diameter of 50 μm or more per 1 m 2.
When the number of holes having a maximum diameter of 50 μm or more is within the above range, the aroma component of fruits and vegetables can be retained for a long period of time, and more uniform gas permeability tends to be obtained. Sex tends to be preserved.
The maximum diameter and number of the holes can be confirmed visually and, if necessary, using a known scanning electron microscope, optical microscope, or the like.
本開示の包装部材の材料は、上述した範囲に酸素透過度及び二酸化炭素透過度を有し、かつ最大径５０μｍ以上の孔が１ｍ２あたり１個以下である材料であれば特に制限されない。
ある実施態様では、包装部材は４−メチル−１−ペンテンに由来する構成単位を有する重合体（以下、４−メチル−１−ペンテン系重合体ともいう）を含む。４−メチル−１−ペンテン系重合体は、ポリエチレン、ポリプロピレン等の他のポリオレフィンに比べてかさ高い分子構造を有するため密度が低く、高いガス透過性を示す。このため、包装部材の材料として好適に使用できる。
The material of the packaging member of the present disclosure is not particularly limited as long as it has oxygen permeability and carbon dioxide permeability in the above range and has one or less holes with a maximum diameter of 50 μm or more per 1 m 2.
In certain embodiments, the packaging member comprises a polymer having a structural unit derived from 4-methyl-1-pentene (hereinafter, also referred to as 4-methyl-1-pentene-based polymer). The 4-methyl-1-pentene polymer has a bulky molecular structure as compared with other polyolefins such as polyethylene and polypropylene, and therefore has a low density and exhibits high gas permeability. Therefore, it can be suitably used as a material for packaging members.
４−メチル−１−ペンテン系重合体は、４−メチル−１−ペンテンに由来する構成単位のみからなる単独重合体であっても、４−メチル−１−ペンテンに由来する構成単位と、４−メチル−１−ペンテン以外の成分に由来する構成単位とを含む共重合体であってもよい。
４−メチル−１−ペンテンに由来する構成単位と４−メチル−１−ペンテン以外の成分に由来する構成単位の比率を変更することで、包装部材の酸素透過度及び二酸化炭素透過度を所望の範囲に調節することができる。
Even if the 4-methyl-1-pentene polymer is a homopolymer consisting of only the structural units derived from 4-methyl-1-pentene, the structural units derived from 4-methyl-1-pentene and 4 It may be a copolymer containing a structural unit derived from a component other than −methyl-1-pentene.
By changing the ratio of the structural unit derived from 4-methyl-1-pentene and the structural unit derived from components other than 4-methyl-1-pentene, the oxygen permeability and carbon dioxide permeability of the packaging member can be desired. It can be adjusted to a range.
４−メチル−１−ペンテン系重合体が４−メチル−１−ペンテン以外の成分に由来する構成単位を含む共重合体である場合、４−メチル−１−ペンテン以外の成分としては、エチレン又は炭素原子数が３〜２０のα−オレフィン（ただし、４−メチル−１−ペンテンを除く）が好ましく挙げられる。 When the 4-methyl-1-pentene polymer is a copolymer containing a structural unit derived from a component other than 4-methyl-1-pentene, the component other than 4-methyl-1-pentene may be ethylene or Α-olefins having 3 to 20 carbon atoms (excluding 4-methyl-1-pentene) are preferably used.
炭素原子数が３〜２０のα−オレフィンとして具体的には、プロピレン、１−ブテン、１−ペンテン、１−ヘキセン、３−メチル−１−ブテン、３−メチル−１−ペンテン、１−オクテン、１−デセン、１−ドデセン、１−テトラデセン、１−ヘキサデセン、１−ヘプタデセン、１−オクタデセン、１−エイコセン等が挙げられる。
これらの中でも、入手性の観点からはプロピレンが好ましく、包装部材に低温でのヒートシール性を付与する観点からは１−ブテンが好ましい。
Specifically, as an α-olefin having 3 to 20 carbon atoms, propylene, 1-butene, 1-pentene, 1-hexene, 3-methyl-1-butene, 3-methyl-1-pentene, 1-octene , 1-decene, 1-dodecene, 1-tetradecene, 1-hexadecene, 1-heptadecene, 1-octadecene, 1-eicosen and the like.
Among these, propylene is preferable from the viewpoint of availability, and 1-butene is preferable from the viewpoint of imparting heat sealability at low temperature to the packaging member.
４−メチル−１−ペンテン系重合体を合成する方法は特に制限されず、公知の方法を採用できる。４−メチル−１−ペンテン系重合体を合成する際に４−メチル−１−ペンテン以外の成分を用いる場合、４−メチル−１−ペンテン以外の成分として１種のみを用いても２種以上を用いてもよい。 The method for synthesizing the 4-methyl-1-pentene polymer is not particularly limited, and a known method can be adopted. When a component other than 4-methyl-1-pentene is used when synthesizing a 4-methyl-1-pentene polymer, two or more types may be used even if only one type is used as a component other than 4-methyl-1-pentene. May be used.
包装部材は、４−メチル−１−ペンテン系重合体と、４−メチル−１−ペンテン系重合体以外の重合体とを含むものであってもよい。
包装部材に含まれる４−メチル−１−ペンテン系重合体と、４−メチル−１−ペンテン系重合体以外の重合体とのブレンド比を変更することで、包装部材の酸素透過度及び二酸化炭素透過度を所望の範囲に調節することができる。
The packaging member may contain a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer.
By changing the blend ratio of the 4-methyl-1-pentene polymer contained in the packaging member and the polymer other than the 4-methyl-1-pentene polymer, the oxygen permeability and carbon dioxide of the packaging member can be changed. The transparency can be adjusted to a desired range.
包装部材が４−メチル−１−ペンテン系重合体と、４−メチル−１−ペンテン系重合体以外の重合体とを含む場合、４−メチル−１−ペンテン系重合体以外の重合体としては、ポリオレフィンが好ましく、エチレン又は炭素原子数が３〜２０のα−オレフィン（ただし、４−メチル−１−ペンテンを除く）の単独重合体又は共重合体が好ましく挙げられる。 When the packaging member contains a 4-methyl-1-pentene polymer and a polymer other than 4-methyl-1-pentene polymer, the polymer other than 4-methyl-1-pentene polymer may be used. , Polyolefin is preferable, and a homopolymer or copolymer of ethylene or α-olefin having 3 to 20 carbon atoms (excluding 4-methyl-1-pentene) is preferable.
炭素原子数が３〜２０のα−オレフィンの単独重合体又は共重合体として具体的には、プロピレン、１−ブテン、１−ペンテン、１−ヘキセン、３−メチル−１−ブテン、３−メチル−１−ペンテン、１−オクテン、１−デセン、１−ドデセン、１−テトラデセン、１−ヘキサデセン、１−ヘプタデセン、１−オクタデセン、１−エイコセン等の単独重合体又は共重合体が挙げられる。
これらの中でも、入手性の観点からはプロピレンの単独重合体又は共重合体（プロピレン系重合体）が好ましく、包装部材に低温でのヒートシール性を付与する観点からは１−ブテンの単独重合体又は共重合体（１−ブテン系重合体）が好ましい。
Specifically, as a homopolymer or copolymer of an α-olefin having 3 to 20 carbon atoms, propylene, 1-butene, 1-pentene, 1-hexene, 3-methyl-1-butene, 3-methyl Examples thereof include homopolymers or copolymers such as -1-pentene, 1-octene, 1-decene, 1-dodecene, 1-tetradecene, 1-hexadecene, 1-heptadecene, 1-octadecene and 1-eicosene.
Among these, a propylene homopolymer or copolymer (propylene-based polymer) is preferable from the viewpoint of availability, and a 1-butene homopolymer from the viewpoint of imparting heat-sealing property at a low temperature to the packaging member. Alternatively, a copolymer (1-butene polymer) is preferable.
包装部材が４−メチル−１−ペンテン系重合体と、４−メチル−１−ペンテン系重合体以外の重合体とを含む場合、これらの重合体をブレンドする方法は特に制限されず、公知の方法を採用できる。包装部材が４−メチル−１−ペンテン系重合体と、４−メチル−１−ペンテン系重合体以外の重合体とを含む場合、４−メチル−１−ペンテン系重合体以外の重合体として１種のみを用いても２種以上を用いてもよい。 When the packaging member contains a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer, the method for blending these polymers is not particularly limited and is known. The method can be adopted. When the packaging member contains a 4-methyl-1-pentene polymer and a polymer other than the 4-methyl-1-pentene polymer, the polymer other than the 4-methyl-1-pentene polymer is 1 Only seeds may be used, or two or more seeds may be used.
包装部材は、単層構造でも、多層構造であってもよい。例えば、４−メチル−１−ペンテン系重合体はガス透過性に優れる一方で融点が高く低温でのヒートシール性が充分でない傾向にある。このため、４−メチル−１−ペンテン系重合体を含む層に加え、低温でのヒートシール性に優れる層を備える積層体であってもよい。 The packaging member may have a single-layer structure or a multi-layer structure. For example, 4-methyl-1-pentene polymers have excellent gas permeability, but tend to have a high melting point and insufficient heat sealability at low temperatures. Therefore, in addition to the layer containing the 4-methyl-1-pentene polymer, the laminate may have a layer having excellent heat-sealing properties at low temperatures.
本開示の包装部材は、ポリプロピレン、ポリエチレン、ナイロン、ポリエチレンテレフタレート、ポリ乳酸及びポリブチレンサクシネートからなる群より選択される１種を含む層を有していてもよい。包装部材が、積層体である場合、例えば、４−メチル−１−ペンテン系重合体を含む層と、ポリプロピレン、ポリエチレン、ナイロン、ポリエチレンテレフタレート、ポリ乳酸及びポリブチレンサクシネートからなる群より選択される１種を含む層とを有していてもよい。 The packaging member of the present disclosure may have a layer containing one selected from the group consisting of polypropylene, polyethylene, nylon, polyethylene terephthalate, polylactic acid and polybutylene succinate. When the packaging member is a laminate, it is selected from, for example, a layer containing a 4-methyl-1-pentene polymer and a group consisting of polypropylene, polyethylene, nylon, polyethylene terephthalate, polylactic acid and polybutylene succinate. It may have a layer containing one kind.
包装部材の厚みは、特に制限されない。強度及び取り扱い性の観点からは、１０μｍ〜１００μｍの範囲から選択してもよい。 The thickness of the packaging member is not particularly limited. From the viewpoint of strength and handleability, it may be selected from the range of 10 μm to 100 μm.
本開示の包装部材は、大気圧下５℃における呼吸速度が１ｍｌＣＯ２／ｋｇ・ｈｒ〜２０ｍｌＣＯ２／ｋｇ・ｈｒの青果物を包装するための包装部材であり、青果物の保管に用いられるものである。
本開示において保管の対象となる青果物としては、前述の呼吸速度を満たす青果物であれば特に限定されず、例えば、ぶどう、りんごが挙げられる。
ぶどうとしては、特に限定されず、緑系ぶどう、赤系ぶどう、黒系ぶどう等が挙げられ、より具体的には、シャインマスカット、マスカット・オブ・アレキサンドリア、ネオ・マスカット、ゴルビー、安芸クイーン、クイーンニーナ、巨峰、ピオーネ等が挙げられる。中でも、シャインマスカット及び巨峰が好ましい。
りんごとしては、特に限定されず、ふじ、王林、ジョナゴールド、紅玉、つがる、サンふじ等が挙げられる。中でも、王林が好ましい。
Packaging member of the present disclosure is a packaging member for respiration rate under 5 ° C. atmospheric pressure packaging fruits or vegetables 1mlCO 2 / kg · hr~20mlCO 2 / kg · hr, and is used to store fruit and vegetables ..
The fruits and vegetables to be stored in the present disclosure are not particularly limited as long as they are fruits and vegetables that satisfy the above-mentioned respiratory rate, and examples thereof include grapes and apples.
The grapes are not particularly limited, and examples thereof include green grapes, red grapes, black grapes, and more specifically, Shine Muscat, Muscat of Alexandria, Neo Muscat, Gorby, Aki Queen, and Queen. Examples include Nina, Kyoho, and Pione. Among them, Shine Muscat and Kyoho are preferable.
The apples are not particularly limited, and examples thereof include Fuji, Orin, Jonagold, Jonathan, Tsugaru, and San Fuji. Of these, Ohrin is preferable.
青果物がぶどうである場合、本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの酸素透過度が３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜３，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよく、３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜２，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよい。 If the fruit or vegetable is grapes, packaging member of the present disclosure, 23 ° C., 300 cm oxygen permeability per fresh produce 100g of 90% RH 3 / 100g · m 2 · day · atm~3,000cm 3 / 100g · m 2 - may be a day-atm, may be 300cm 3 / 100g · m 2 · day · atm~2,000cm 3 / 100g · m 2 · day · atm.
青果物がぶどうである場合、本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が６００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜４，２００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよく、１，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜４，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよい。 If the fruit or vegetable is grapes, packaging member of the present disclosure, 23 ° C., carbon dioxide permeability per fresh produce 100g of 90% RH 600cm 3 / 100g · m 2 · day · atm~4,200cm 3 / 100g · m may be 2 · day · atm, it may be 1,000cm 3 / 100g · m 2 · day · atm~4,000cm 3 / 100g · m 2 · day · atm.
青果物がりんごである場合、本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの酸素透過度が３００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜５，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよく、５００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜３，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよい。 If the fruit or vegetable is apples, the packaging member of the present disclosure, 23 ° C., 300 cm oxygen permeability per fresh produce 100g of 90% RH 3 / 100g · m 2 · day · atm~5,000cm 3 / 100g · m 2 - may be a day-atm, may be 500cm 3 / 100g · m 2 · day · atm~3,000cm 3 / 100g · m 2 · day · atm.
青果物がりんごである場合、本開示の包装部材は、２３℃、９０％ＲＨにおける青果物１００ｇあたりの二酸化炭素透過度が１，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜９，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよく、２，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ〜８，０００ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍであってもよい。 If the fruit or vegetable is apples, the packaging member of the present disclosure, 23 ° C., carbon dioxide permeability per fresh produce 100g of 90% RH 1,000cm 3 / 100g · m 2 · day · atm~9,000cm 3 / 100g · m may be 2 · day · atm, may be 2,000cm 3 / 100g · m 2 · day · atm~8,000cm 3 / 100g · m 2 · day · atm.
本開示の包装部材の形状は、特に制限されない。例えば、袋状、パック状、箱状等であってもよい。 The shape of the packaging member of the present disclosure is not particularly limited. For example, it may be in the shape of a bag, a pack, a box, or the like.
本開示の包装部材の使用面積（包装部材内にて青果物と対面する面の合計面積）は、青果物の種類等、包装部材に包装される青果物の大きさ、質量などによって変動し、特に制限されない。例えば、包装部材の使用面積は、０．０５ｍ２〜１．０ｍ２であってもよい。 The used area of the packaging member of the present disclosure (the total area of the surfaces facing the fruits and vegetables in the packaging member) varies depending on the type of fruits and vegetables, the size and mass of the fruits and vegetables packaged in the packaging member, and is not particularly limited. .. For example, the area used for the packaging member may be 0.05m 2 ~1.0m 2.
本開示の包装部材に包装される青果物の質量は、青果物の種類、大きさ等によって変動し、特に制限されない。例えば、上述の青果物の質量は、２００ｇ〜８００ｇであってもよい。包装部材に複数の青果物が包装される場合、上述の青果物の質量は、複数の青果物の合計質量を意味する。 The mass of fruits and vegetables packaged in the packaging member of the present disclosure varies depending on the type and size of fruits and vegetables, and is not particularly limited. For example, the mass of the above-mentioned fruits and vegetables may be 200 g to 800 g. When a plurality of fruits and vegetables are packaged in a packaging member, the mass of the fruits and vegetables described above means the total mass of the plurality of fruits and vegetables.
＜青果物包装体＞
本開示の青果物包装体は、上述した本開示の青果物用包装部材と、前記青果物用包装部材で包装される前記青果物と、を備える。
本開示の青果物包装体（以下、「包装体」とも称する。）は、本開示の包装部材で青果物を包装するため、青果物の香気成分を長期間保持可能である。
<Fruit and vegetable packaging>
The fruit and vegetable packaging body of the present disclosure includes the above-mentioned packaging member for fruits and vegetables of the present disclosure and the fruits and vegetables packaged by the packaging member for fruits and vegetables.
Since the fruit and vegetable package of the present disclosure (hereinafter, also referred to as "packaging body") wraps the fruit and vegetable with the packaging member of the present disclosure, the aroma component of the fruit and vegetable can be retained for a long period of time.
包装体の作製時に充填するガスの組成は、無調整（大気）であっても、調整されていてもよい。経済性の観点からは、無調整であることが好ましい。 The composition of the gas to be filled at the time of preparing the package may be unadjusted (atmosphere) or adjusted. From the economical point of view, it is preferable that there is no adjustment.
包装体の内部は、青果物の品質を好適に保持する観点からは、温度が０℃〜１０℃であることが好ましく、０℃〜５℃であることがより好ましい。 From the viewpoint of preferably maintaining the quality of fruits and vegetables, the temperature inside the package is preferably 0 ° C. to 10 ° C., more preferably 0 ° C. to 5 ° C.
＜青果物の保管方法＞
本開示の青果物の保管方法は、上述した本開示の青果物包装体を保管する工程を含む。
本開示の方法によれば、長期間にわたって青果物を保管することも可能である。保管の期間は、保管対象の青果物によって変動し、例えば、５日以上であってもよく、１０日以上であってもよく、２０日以上であってもよく、３０日以上であってもよい。また、保管の期間は、６０日以下であってもよい。
<How to store fruits and vegetables>
The method for storing fruits and vegetables of the present disclosure includes the step of storing the fruits and vegetables package of the present disclosure described above.
According to the method of the present disclosure, it is also possible to store fruits and vegetables for a long period of time. The storage period varies depending on the fruits and vegetables to be stored, and may be, for example, 5 days or more, 10 days or more, 20 days or more, or 30 days or more. .. The storage period may be 60 days or less.
上記保管方法では、青果物包装体を保管する際の温度は、保管対象の青果物によって変動し、青果物包装体に含まれる青果物の鮮度を良好に維持する観点からは、例えば、０℃〜１０℃であることが好ましく、０℃〜５℃であることがより好ましい。
青果物包装体を所定の温度の環境下で保管する方法としては、例えば、庫内温度を所定の温度に設定した保管庫内で青果物包装体を保管する方法が挙げられる。青果物の保管は、青果物の輸送を伴うものであってもよい。
In the above storage method, the temperature at which the fruit and vegetable packaging is stored varies depending on the fruits and vegetables to be stored, and from the viewpoint of maintaining good freshness of the fruits and vegetables contained in the fruit and vegetable packaging, for example, at 0 ° C to 10 ° C. It is preferably 0 ° C to 5 ° C, and more preferably 0 ° C to 5 ° C.
Examples of the method of storing the fruit and vegetable packaging in an environment of a predetermined temperature include a method of storing the fruit and vegetable packaging in a storage chamber in which the temperature inside the refrigerator is set to a predetermined temperature. The storage of fruits and vegetables may be accompanied by the transportation of fruits and vegetables.
以下、本発明に係る実施形態を、実施例を参照して詳細に説明する。なお本発明は、これらの実施例の記載に何ら限定されるものではない。 Hereinafter, embodiments according to the present invention will be described in detail with reference to examples. The present invention is not limited to the description of these examples.
（１）包装材料の準備
青果物を保管する包装部材の作製に用いる包装材料として、下記の包装材料１〜４を準備した。包装材料１〜４の物性を表１に示す。
(1) Preparation of packaging materials The following packaging materials 1 to 4 were prepared as packaging materials used for producing packaging members for storing fruits and vegetables. Table 1 shows the physical characteristics of the packaging materials 1 to 4.
（包装材料１）
プロピレン系重合体９０質量部及び１−ブテン系重合体１０質量部を含む表層（袋外側）と、４−メチル−１−ペンテン系重合体２０質量部、プロピレン系重合体５６質量部及び１−ブテン系重合体２４質量部を含む中間層と、プロピレン系重合体９０質量部及び１−ブテン系重合体１０質量部を含む表層（袋内側）とをこの順に備え、表層（袋外側）、中間層、表層（袋内側）の厚みはそれぞれ８μｍ、２４μｍ、８μｍ（合計４０μｍ）である積層体（包装材料１）を作製した。
(Packaging material 1)
The surface layer (outside the bag) containing 90 parts by mass of the propylene polymer and 10 parts by mass of the 1-butene polymer, 20 parts by mass of the 4-methyl-1-pentene polymer, 56 parts by mass of the propylene polymer and 1- An intermediate layer containing 24 parts by mass of the butene polymer and a surface layer (inside the bag) containing 90 parts by mass of the propylene polymer and 10 parts by mass of the 1-butene polymer are provided in this order, and the surface layer (outside the bag) and the middle layer are provided in this order. A laminate (packaging material 1) having a layer and a surface layer (inside the bag) having thicknesses of 8 μm, 24 μm, and 8 μm (40 μm in total) was prepared.
（包装材料２）
プロピレン系重合体９０質量部及び１−ブテン系重合体１０質量部を含む表層（袋外側）と、４−メチル−１−ペンテン系重合体２０質量部、プロピレン系重合体５６質量部及び１−ブテン系重合体２４質量部を含む中間層と、プロピレン系重合体９０質量部及び１−ブテン系重合体１０質量部を含む表層（袋内側）とをこの順に備え、表層（袋外側）、中間層、表層（袋内側）の厚みはそれぞれ１０μｍ、３０μｍ、１０μｍ（合計５０μｍ）である積層体（包装材料２）を作製した。
(Packaging material 2)
The surface layer (outside the bag) containing 90 parts by mass of the propylene polymer and 10 parts by mass of the 1-butene polymer, 20 parts by mass of the 4-methyl-1-pentene polymer, 56 parts by mass of the propylene polymer and 1- An intermediate layer containing 24 parts by mass of the butene polymer and a surface layer (inside the bag) containing 90 parts by mass of the propylene polymer and 10 parts by mass of the 1-butene polymer are provided in this order, and the surface layer (outside the bag) and the middle layer are provided in this order. A laminate (packaging material 2) having a layer and a surface layer (inside the bag) having thicknesses of 10 μm, 30 μm, and 10 μm (50 μm in total) was prepared.
（包装材料３）
厚み２０μｍの、鮮度保持用ポリエチレンフィルム（商品名「Ｐ−プラス」、住友ベークライト株式会社製）を包装材料３とした。
(Packaging material 3)
A polyethylene film for maintaining freshness (trade name "P-Plus", manufactured by Sumitomo Bakelite Co., Ltd.) having a thickness of 20 μm was used as the packaging material 3.
（包装部材４）
厚み５０μｍの、二軸延伸ポリプロピレンフィルム（商品名「スパッシュ」、三井化学東セロ株式会社製）を包装材料４とした。
(Packaging member 4)
A biaxially stretched polypropylene film (trade name "Spash", manufactured by Mitsui Chemicals Tohcello Corporation) having a thickness of 50 μm was used as the packaging material 4.
（２）酸素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］の測定
包装材料１〜４について、差圧法ガス透過率測定装置（ＧＴＲ−３０ＸＡ、ＧＴＲテック株式会社を用い、２３℃、９０％ＲＨの環境下、試験ガス（Ｏ２）１００％、包装材料１〜４の試験面積１５．２ｃｍ２の条件にて、包装材料１〜４の酸素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］を測定した。得られた結果を表１に示す。
(2) Measurement of oxygen permeability [cm 3 / m 2 · day · atm] For packaging materials 1 to 4, using a differential pressure method gas permeability measuring device (GTR-30XA, GTR Tech Co., Ltd.), 23 ° C., 90% Under the condition of 100% test gas (O 2 ) and test area 15.2 cm 2 of packaging materials 1 to 4, oxygen permeability of packaging materials 1 to 4 [cm 3 / m 2 day atm] ] Was measured. The results obtained are shown in Table 1.
（３）二酸化炭素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］の測定方法
包装材料１〜４について、差圧法ガス透過率測定装置（ＧＴＲ−３０ＸＡ、ＧＴＲテック株式会社を用い、２３℃、９０％ＲＨの環境下、試験ガス（ＣＯ２）１００％、包装材料１〜４の試験面積１５．２ｃｍ２の条件にて、包装材料１〜４の二酸化炭素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］を測定した。得られた結果を表１に示す。
(3) Method for measuring carbon dioxide permeability [cm 3 / m 2 · day · atm] For packaging materials 1 to 4, using a differential pressure method gas permeability measuring device (GTR-30XA, GTR Tech Co., Ltd.), 23 ° C. Under the conditions of 90% RH, 100% test gas (CO 2 ), and a test area of 15.2 cm 2 for packaging materials 1 to 4, carbon dioxide permeability of packaging materials 1 to 4 [cm 3 / m 2 ·. Day · atm] was measured. The results obtained are shown in Table 1.
（４）最大径５０μｍ以上の孔の数の測定
包装材料１〜４について、１ｍ２あたりにおける最大径５０μｍ以上の孔の数を目視及び光学顕微鏡を使用して確認した。
その結果、表１に示したように、包装材料１、２、及び４のいずれも１ｍ２あたりにおける最大径５０μｍ以上の孔は確認されず、包装材料３は前記孔が３３個確認された。
(4) Measurement of the number of holes having a maximum diameter of 50 μm or more For packaging materials 1 to 4, the number of holes having a maximum diameter of 50 μm or more per 1 m 2 was confirmed visually and using an optical microscope.
As a result, as shown in Table 1, none of the packaging materials 1, 2, and 4 had holes having a maximum diameter of 50 μm or more per 1 m 2, and 33 holes were confirmed in the packaging material 3.
［実施例１〜４及び比較例１〜６］
（青果物の準備）
青果物として、実施例１、２及び比較例１〜３ではシャインマスカットを準備し、実施例３、４及び比較例４〜６では巨峰を準備し、実施例５、６及び比較例７〜９では王林を準備した。各青果物としては、シャインマスカット及び巨峰は収穫日当日、王林は収穫日から３日以内のものを準備した。各実施例及び各比較例で準備した青果物の品種・産地、単位、質量（ｇ）を表３〜表５にそれぞれ示す。
[Examples 1 to 4 and Comparative Examples 1 to 6]
(Preparation of fruits and vegetables)
As fruits and vegetables, Shine Muscat was prepared in Examples 1 and 2 and Comparative Examples 1 to 3, Kyoho was prepared in Examples 3 and 4 and Comparative Examples 4 to 6, and Examples 5 and 6 and Comparative Examples 7 to 9 prepared Kyoho. Prepared Orin. As for each fruit and vegetable, Shine Muscat and Kyoho were prepared on the day of harvest, and Orin was prepared within 3 days from the date of harvest. Tables 3 to 5 show the varieties / production areas, units, and masses (g) of fruits and vegetables prepared in each Example and each Comparative Example.
（呼吸速度［ＣＯ２／ｋｇ・ｈｒ］の測定方法）
呼吸速度は単位質量の青果物から単位時間あたりに発生する二酸化炭素量で表わされる。呼吸速度は、青果物を入れた容器内に一定流量の空気を流し、呼吸によって増加した二酸化炭素量を測定して求めた。各実施例及び各比較例で準備した青果物について、大気圧下５℃における呼吸速度は１ｍｌＣＯ２／ｋｇ・ｈｒ〜２０ｍｌＣＯ２／ｋｇ・ｈｒの範囲内であった。
(Measurement method of respiratory rate [CO 2 / kg · hr])
Respiratory rate is expressed as the amount of carbon dioxide generated per unit time from a unit mass of fruits and vegetables. The respiration rate was determined by passing a constant flow rate of air through a container containing fruits and vegetables and measuring the amount of carbon dioxide increased by respiration. For fruits or vegetables prepared in Examples and Comparative Examples, respiration rate under 5 ° C. atmospheric pressure was in the range of 1mlCO 2 / kg · hr~20mlCO 2 / kg · hr.
（包装袋の作製）
実施例１〜４並びに比較例２、３、５及び６では、包装材料１〜４をそれぞれ２枚ずつ切り出し、各包装材料を２枚重ね合わせ、３辺をスタンドシーラー（型番：ＮＬ−４５３ＰＳ−５、石崎電機製作所）を用いて熱融着（ヒートシール）し、包装材料１〜４を用いた方形の包装袋１〜４（有効サイズ：長さ２６０ｍｍ×幅３８０ｍｍ）を作製した。
実施例５及び６並びに比較例８及び９では、包装材料１〜４をそれぞれ２枚ずつ切り出し、各包装材料を２枚重ね合わせ、３辺をスタンドシーラー（型番：ＮＬ−４５３ＰＳ−５、石崎電機製作所）を用いて熱融着（ヒートシール）し、包装材料１〜４を用いた方形の包装袋１〜４（有効サイズ：長さ２９７ｍｍ×幅４２０ｍｍ）を作製した。
(Making a packaging bag)
In Examples 1 to 4 and Comparative Examples 2, 3, 5 and 6, two packaging materials 1 to 4 are cut out, two packaging materials are laminated, and three sides are stand sealers (model number: NL-453PS-). 5. Heat-sealing was performed using Ishizaki Electric Mfg. Co., Ltd.) to prepare square packaging bags 1 to 4 (effective size: length 260 mm x width 380 mm) using packaging materials 1 to 4.
In Examples 5 and 6 and Comparative Examples 8 and 9, two packaging materials 1 to 4 were cut out, two packaging materials were laminated, and three sides were stand sealers (model number: NL-453PS-5, Ishizaki Electric). A square packaging bag 1 to 4 (effective size: length 297 mm × width 420 mm) using the packaging materials 1 to 4 was produced by heat fusion (heat sealing) using (manufacturing factory).
（包装体の準備）
各実施例及び各比較例にて、表３〜表５に示す青果物を包装袋１〜４に入れて、開放部分をスタンドシーラー（型番：ＮＬ−４５３ＰＳ−５、石崎電機製作所）を用いて熱融着（ヒートシール）して、青果物が包装袋１〜４で包装された包装体を得た。
比較例１、４及び７では、表３〜表５に示す青果物を包装袋に入れなかった。
(Preparation of packaging)
In each example and each comparative example, the fruits and vegetables shown in Tables 3 to 5 are placed in packaging bags 1 to 4, and the open portion is heated using a stand sealer (model number: NL-453PS-5, Ishizaki Electric Mfg. Co., Ltd.). Fusing (heat sealing) was performed to obtain a package in which fruits and vegetables were packaged in packaging bags 1 to 4.
In Comparative Examples 1, 4 and 7, the fruits and vegetables shown in Tables 3 to 5 were not put in the packaging bag.
（５）青果物１００ｇあたりの酸素透過度［ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ］の算出
表１に示した包装材料１〜４の酸素透過度から、包装袋内に収容する青果物１００ｇあたりの酸素透過度［ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ］を算出した。具体的には、得られた前記包装材料１〜４の酸素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］を、包装袋内に収容する青果物（シャインマスカット、巨峰、王林）の質量（ｇ）で割り算を行い、算出された値に１００を掛け算して得られた値を、包装材料１〜４を用いて作製した包装袋１〜４に収容する青果物１００ｇあたりの酸素透過度［ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ］とした。算出結果を表３〜表５に示す。
(5) oxygen permeability per fruit or vegetable 100g from [cm 3 / 100g · m 2 · day · atm] oxygen permeability of the packaging material 1-4 as shown in calculation table 1, per fruit or vegetable 100g for housing in the packaging bag oxygen permeability [cm 3 / 100g · m 2 · day · atm] was calculated. Specifically, the mass (Shine Muscat, Kyoho, Obayashi) of fruits and vegetables (Shine Muscat, Kyoho, Obayashi) that stores the obtained oxygen permeability [cm 3 / m 2 · day · atm] of the packaging materials 1 to 4 in the packaging bag ( The oxygen permeability [cm] per 100 g of fruits and vegetables contained in the packaging bags 1 to 4 produced by using the packaging materials 1 to 4 is obtained by dividing the calculated value by 100 and multiplying the calculated value by 100. 3 / 100g · m 2 · day · atm] and the. The calculation results are shown in Tables 3 to 5.
（６）青果物１００ｇあたりの二酸化炭素透過度［ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ］の算出
表１に示した包装材料１〜４の二酸化炭素透過度から、包装袋内に収容する青果物１００ｇあたりの二酸化炭素透過度［ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ］を算出した。具体的には、得られた前記包装材料１〜４の二酸化炭素透過度［ｃｍ３／ｍ２・ｄａｙ・ａｔｍ］を、包装袋内に収容する青果物（シャインマスカット、巨峰、王林）の質量（ｇ）で割り算し、算出された値に１００を掛け算して得られた値を、包装材料１〜４を用いて作製した包装袋１〜４に収容する青果物１００ｇあたりの二酸化炭素透過度［ｃｍ３／１００ｇ・ｍ２・ｄａｙ・ａｔｍ］とした。算出結果を表３〜表５に示す。
(6) from the carbon dioxide permeability per fresh produce 100g [cm 3 / 100g · m 2 · day · atm] carbon dioxide permeability of the packaging materials 1 to 4 as shown in calculation table 1, fruit or vegetable to be accommodated in the packaging bag was calculated carbon dioxide permeability per 100g [cm 3 / 100g · m 2 · day · atm]. Specifically, the mass of fruits and vegetables (Shine Muscat, Kyoho, Obayashi) that stores the obtained carbon dioxide permeability [cm 3 / m 2, day, atm] of the packaging materials 1 to 4 in the packaging bag. The value obtained by dividing by (g) and multiplying the calculated value by 100 is the carbon dioxide permeability per 100 g of fruits and vegetables contained in the packaging bags 1 to 4 produced using the packaging materials 1 to 4. was cm 3 / 100g · m 2 · day · atm]. The calculation results are shown in Tables 3 to 5.
（７）保管試験の実施
各実施例及び各比較例において、青果物が包装された包装体、及び包装されていない青果物を、表３〜表５に示す条件で保管庫内に保管した。各実施例及び各比較例における保管庫内の相対湿度は９０％であった。
(7) Implementation of Storage Test In each Example and each Comparative Example, the package containing fruits and vegetables and the unwrapped fruits and vegetables were stored in the storage under the conditions shown in Tables 3 to 5. The relative humidity in the storage in each example and each comparative example was 90%.
（８）香気成分及び発酵成分の割合（保管後／保管前）の算出
まず、包装前の青果物について、以下の装置を用いて以下の分析条件にて分析を行うことにより、表３〜表５に示す香気成分及び発酵成分のピーク強度（保管前ピーク強度）を測定した。
さらに、各実施例及び各比較例で準備した包装体を表３〜表５に示す条件で保管庫内に保管した後に、包装体から青果物を取り出し、前述と同様にして表３〜表５に示す香気成分及び発酵成分のピーク強度（保管後ピーク強度）を測定した。
比較例１、４及び７では、包装されていない青果物を表３〜表５に示す条件で保管庫内に保管した後に、前述と同様にして表３〜表５に示す香気成分及び発酵成分のピーク強度（保管後ピーク強度）を測定した。
そして、各実施例及び各比較例について、香気成分及び発酵成分の保管後ピーク強度／保管前ピーク強度を求めることにより、香気成分及び発酵成分の割合を算出した。香気成分の割合が１に近いほど、保管後に香気成分が好適に保持されていることを意味する。また、発酵成分の割合が大きいほど、保管後に発酵成分が多く発生していることを意味する。
得られた結果を表３〜表５に示す。
≪装置≫
ガスクロマトグラフ装置：ＨＥＲＡＣＬＥＳ ＩＩ アルファ・モス社製
ヘッドスペース法
検出器：ＦＩＤ（水素炎イオン化型検出器）
カラム：ＭＸＴ−５ ＭＸＴ−ＷＡＸ
≪分析条件≫
試料 ：搾汁により試料１０ｍｌを専用バイアルに採取後にセプタム付き栓で密封
注入量：ヘッドスペースガス ５ｍｌ
カラム：ＭＸＴ−５及びＭＸＴ−ＷＡＸ
（両方とも１０ｍ×０．１８ｍｍ ｉｄ ０．４μｍ ｆｉｌｍ）
キャリアガス：水素 昇圧速度 １．６ｋＰａ
オーブン温度：４０℃（恒温時間５秒）〜２５０℃
（昇温速度１．５℃／秒、恒温時間６０秒）
注入口温度：２１０℃
トラップ温度：４０℃
検出器温度：２７０℃
スプリット比：１０対０１
(8) Calculation of the ratio of aroma components and fermented components (after storage / before storage) First, the fruits and vegetables before packaging are analyzed under the following analysis conditions using the following equipment, and Tables 3 to 5 The peak intensities of the aroma components and fermented components shown in (1) (peak intensities before storage) were measured.
Further, after the packages prepared in each Example and each Comparative Example are stored in the storage under the conditions shown in Tables 3 to 5, fruits and vegetables are taken out from the packages and shown in Tables 3 to 5 in the same manner as described above. The peak intensities (peak intensities after storage) of the aroma components and fermented components shown were measured.
In Comparative Examples 1, 4 and 7, after the unwrapped fruits and vegetables were stored in the storage under the conditions shown in Tables 3 to 5, the aroma components and fermented components shown in Tables 3 to 5 were obtained in the same manner as described above. The peak intensity (peak intensity after storage) was measured.
Then, for each Example and each Comparative Example, the ratio of the aroma component and the fermented component was calculated by obtaining the post-storage peak intensity / pre-storage peak intensity of the aroma component and the fermented component. The closer the ratio of the aroma component is to 1, the more preferably the aroma component is retained after storage. Further, the larger the proportion of fermented components, the more fermented components are generated after storage.
The obtained results are shown in Tables 3 to 5.
≪Device≫
Gas chromatograph device: HERACLES II Alpha Moss Co., Ltd.
Headspace method detector: FID (hydrogen flame ionization detector)
Column: MXT-5 MXT-WAX
≪Analysis conditions≫
Sample: After collecting 10 ml of sample in a special vial by squeezing, seal with a stopper with septum Injection amount: 5 ml of headspace gas
Columns: MXT-5 and MXT-WAX
(Both are 10m x 0.18mm id 0.4μm film)
Carrier gas: Hydrogen step-up rate 1.6 kPa
Oven temperature: 40 ° C (constant temperature time 5 seconds) -250 ° C
(The temperature rise rate is 1.5 ° C / sec, the constant temperature time is 60 seconds)
Injection temperature: 210 ° C
Trap temperature: 40 ° C
Detector temperature: 270 ° C
Split ratio: 10:01
表３に示すように、実施例１、２では、比較例１〜３と比較してシャインマスカットの香気成分が保持されており、特に比較例３と比較してシャインマスカットの発酵成分の発生も抑制されていた。
表４に示すように、実施例３、４では、比較例４〜６と比較して巨峰の香気成分が保持されており、特に比較例６と比較して巨峰の発酵成分の発生も抑制されていた。
表５に示すように、実施例５、６では、比較例７〜９と比較して王林の香気成分が保持されており、特に比較例９と比較して王林の発酵成分の発生も抑制されていた。
以上により、各実施例では、青果物の香気成分を長期間保持できることが示された。
As shown in Table 3, in Examples 1 and 2, the aroma component of Shine Muscat was retained as compared with Comparative Examples 1 to 3, and in particular, the fermented component of Shine Muscat was also generated as compared with Comparative Example 3. It was suppressed.
As shown in Table 4, in Examples 3 and 4, the aroma component of Kyoho was retained as compared with Comparative Examples 4 to 6, and in particular, the generation of the fermented component of Kyoho was suppressed as compared with Comparative Example 6. Was there.
As shown in Table 5, in Examples 5 and 6, the aroma component of Orin was retained as compared with Comparative Examples 7 to 9, and in particular, the fermented component of Orin was also generated as compared with Comparative Example 9. It was suppressed.
From the above, it was shown that in each example, the aroma component of fruits and vegetables can be retained for a long period of time.
Claims (7)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04218331A (en) * | 1990-07-06 | 1992-08-07 | Mitsubishi Kasei Corp | Method for retaining freshness of vegetables and fruits |
| JPH11504523A (en) * | 1995-11-08 | 1999-04-27 | ザ ユニバーシティ オブ ブリティッシュコロンビア | Manufacture and storage of fresh, vitamin-fortified, flavored and non-added apple cut pieces |
| JP2005278543A (en) * | 2004-03-30 | 2005-10-13 | Chisso Corp | Packaging method for retaining freshness of strawberry |
| JP2017178454A (en) * | 2016-03-29 | 2017-10-05 | 国立研究開発法人農業・食品産業技術総合研究機構 | Grape aroma holding method and method for suppressing reduction of aroma component in grape |
| JP2017186080A (en) * | 2016-04-04 | 2017-10-12 | 三井化学株式会社 | Gas permeable film and packaging material |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04218331A (en) * | 1990-07-06 | 1992-08-07 | Mitsubishi Kasei Corp | Method for retaining freshness of vegetables and fruits |
| JPH11504523A (en) * | 1995-11-08 | 1999-04-27 | ザ ユニバーシティ オブ ブリティッシュコロンビア | Manufacture and storage of fresh, vitamin-fortified, flavored and non-added apple cut pieces |
| JP2005278543A (en) * | 2004-03-30 | 2005-10-13 | Chisso Corp | Packaging method for retaining freshness of strawberry |
| JP2017178454A (en) * | 2016-03-29 | 2017-10-05 | 国立研究開発法人農業・食品産業技術総合研究機構 | Grape aroma holding method and method for suppressing reduction of aroma component in grape |
| JP2017186080A (en) * | 2016-04-04 | 2017-10-12 | 三井化学株式会社 | Gas permeable film and packaging material |
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